Iberian acorn morcon is one of the special parts of the pig. It is stuffed and cured for a period of about 120 days. But nothing to do with the Iberian loin cane. Pieces ( 0,850 - 1kg)
Tough and rustic in appearance, but seductive on the plate. Its intense aroma is the result of combining the best lean Iberian pork with natural spices, stuffing it in natural casing and letting it cure slowly in the cold air of Guijuelo. Precisely because of its thickness, the Iberian morcón Estanislao requires more curing time than other sausages.